Whole Chooks on your rotisseri

[Papou]

Do you baste and if so what recipe do you use:)???...And for how long prior to cooking..
Cheers

[titch]

I rub my chook with Olive oil of choice, some Garlic and pepper and salt.
Sometimes a rub of lemon.
I let the wood heat beads or charcoal do the rest,
Ensuring the fat splashes on some of the embers.
Some, not too man.
Cheers.
Titch

[Papou]

Reason for asking is i purchased a smaller than normal rotisseri(Souvla) from Aldis they had on special last week mainly fo doing whole Chickens, lamb ,Pork etc...Next week will get myself a supply of Charcaol and have all the Kids/grandkids over to Chtisten it:) and thought "now what can i brush over the Birds i tend to roast/grill ???.....
Allready do have a Bigger Souvla for mainly doing lamb chunks, Souvlakia ,and Chops but to date no Chook has visited it:)..

[Gatsby]

Mate
it does not matter what you do as a rub - I have done plain and ones with paprika and herbs they come out lovely.
I am going further into rubs, injections, brine, blah but go with gut feel.
Just watch and keep it from being dry or raw.
I'll be good
Adam

[Livewire]

Papou

I picked up on of the small spits myself from Aldi, did a chook just with some Moroccan seasoning inside and out

2 hour cook for 1.6 kg bird was very nice see post http://www.aussiebbq.info/forum/viewtop ... =14&t=5433

Glenn

[Chalky]

Glenn
RE: http://www.aussiebbq.info/forum/viewtop ... 433#p38007
Your photobucket pics are gone .. did you delete them from you album?

Chalky

[Livewire]

Thanks Chalky

Bloody technology has a mind of its own

Photobucket account all OK, repasted links from photos and they are identical to those on the original post so WTF

Glenn

[Chalky]

They're back Glenn
struth .. I like the colour you browned that chook to

Chalky